Just look at that title, now look at the pictures; don’t these sliders look insane?! The recipe today comes from one of my favorite bloggers, Richa of Vegan Richa (formerly Hobby and More). She has the most amazing baked goods, Indian recipes and desserts on her page, so you should definitely check her out! Plus, her photography is gorgeous. Thank you so much for the post, Richa!

Thank you for having me over Jackie! I cant wait to hear about the Recipes you have been testing:)

Some days I plan out my day to make something and get that done, pictured and written up for a post. Some other days, I just go to the kitchen, look around and start working. This was one of those days. I had a few Sweet Potatoes from the weekly farm delivery, so I boiled them. Then started looking for some beans. I did not have any soaking, so looked at my canned bean section, which happens to be on the topmost shelf in the kitchen. This is because the kitchen storage keeps getting full and some days some priorities (beans should be more accessible) are missed in the reorganization. I tried to get the Cannellini beans can from the shelf and it toppled over behind all the other cans. Making a mental note to tell hubbs to shift all the bean cans to a lower level, I reached out and grabbed another can. Ha! Adzuki beans.

Then I went to our balcony herb garden and saw some very green and flourishing Dill. Cut some of that, some remnants of Spinach and headed to choose between cucumber, red bell pepper, onions and tomatoes for an added crunch. Dill and cucumber always work so well together. So there they went. I sliced up some of my day old Multigrain rolls. Went about clicking some pictures. I toasted the buns that would be served. The pictured ones are not toasted. Both work fine. I like warm bread:) It’s just so cold out here these days.

Method:
Boil, peel and mash 1 large Sweet Potato or Yam.
Add the rest of the ingredients except 1/4 cup bread crumbs. Mix, mash, mix.
Taste and adjust salt if needed.
Make patties and coat in bread crumbs. I made 3 inch wide and 1/2-3/4 inch thick patties. The mixture will be sticky. Use flour or oil on hands to work. Once baked, the patties are quite sturdy.
(Use gf bread crumbs or coarsely ground Oats for glutenfree)
Bake for 25-30 minutes at 375 degrees F, until golden and dry on the outside.
Toast the buns/rolls lightly(optional)
Arrange Spinach on the buns, Top with a burger patty, Cucumbers, Dill Aioli, Fresh Dill and the top half of the bun.
Thanks again, Richa!! Here are some links so that you can follow her future posts:

Vegan Yack Attack!

This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!

If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!